Ingredients: |
Ingredients: 4 pounds boneless beef short ribs, trimmed
4 tsp kosher salt
2 tsp pepper
2 cups beef broth
2 cups dry red wine
3 TB packed light brown sugar (recipe did not specify light or dark; I used light
2 TB white miso
2 TB soy sauce
1 large onion, sliced thin
2 carrots, peeled and sliced 1/4 inch thick
6 springs fresh thyme
1/3 cup balsamic vinegar
3 TB Molasses
2.5 tsp cornstarch
2 tsp waater
1.5 tsp hot sauce
2 TB minced fresh parsley or chives
|
Directions: |
Directions:Adjust oven rack to middle position and heat oven to 275º. Pat beef dry with paper towels and sprinkle with salt and pepper.
Whisk broth, wine, sugar, miso and soy sauce together in a Dutch oven. Add onion, Carrots, and thyme. Nestle ribs into pot so they are nearly submerged. Bring to a simmer over high heat, cover, and transfer to oven. Cook until fork can be easily slipped in and out of ribs. 2 and 1/4 or up to 2 and 3/4 hours. Use tongs to turn ribs halfway through cooking. (I forgot this step and it turned out great anyway!) Cool completely in the braising liquid and refrigerate overnight or up to 3 days.
Remove solidified fat from top of braising liquid and discard. Transfer ribs to a plate and refrigerate til ready to use. Strain braising liquid through a fine mesh strainer set over a large bowl, pressing on solids to extract as much liquid as possible. Discard solids.
Transfer 3 cups of the the strained liquid to a medium saucepan (discard remaining liquid) and bring to a simmer over medium high heat. Cook, stirring occasionally, until reduced to 1 cup, 20-25 minutes. Off heat, stir in the vinegar and molasses.
Combine cornstarch and water in a bowl, Stir this mixture into glaze and bring to a simmer over medium heat. Cook til slightly thickened, about 2 minutes. Stir in hot sauce and set aside to cool slightly.
While glaze cools, adjust oven rack to middle position and heat to 450 degrees. Line rimmed baking sheet with parchment paper. Transfer beef to cutting board and use a paring knife to trim off any large pieces of fat from the surface. Blot ribs dry with paper towels and space evenly on the prepared sheet. Brush all surfaces with the glaze.
Transfer sheet to oven and cook til beef registers 140 degrees, about 20-25 minutes. Every 5 minutes, brush all sides with glaze and turn them. Apply 1 last coat when done, and sprinkle with parsley. |
This recipe for Glazed Boneless Beef Short Ribs is from